The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!
Ingredients
- medium sweet potatoes, scrubbed and: 2 piece (cut into 1/2 inch cubes)
- green onions: 3 piece (chopped)
- olive oil: 2 Tbsp
- garlic powder: 0.5 tsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- Mexican-style chorizo: 1 pack (14 ounce pack)
- butter: 1 Tbsp
- eggs: 8 piece
- flour tortillas: 8 piece (10 inch)
- salsa: 0.5 cup
- queso fresco, crumbled: 1 pack (4 ounce pack)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
-
Roast in the preheated oven until soft, about 25 minutes.
-
Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
-
Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
-
Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
-
Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.
